Cornish Lamb Stew Recipe | Shoulder of Lamb with Root Veg & Rosemary

Cornish Lamb Stew — From Elowen's Kitchen

Cornwall's coastal and moorland landscape produces excellent lamb. The salt-marsh and clifftop grazing around the Lizard and on the rough pasture of Bodmin Moor gives the meat a distinct flavour — sweeter and more mineral than inland-reared lamb. Seek out a Cornish butcher or a farmers market stall from a local producer — good Cornish lamb is available at farm shops and markets across the county.

Shoulder of lamb is the right cut for a slow braise. It has enough fat to stay moist over a long cook and the connective tissue breaks down into rich gelatin that gives the gravy body and shine. A leg would overcook and dry out.

This is a straightforward recipe. No fancy techniques, no unusual ingredients. Just good Cornish lamb and root vegetables slow-cooked until they are soft, sweet and inseparable.

Ingredients (serves 4-6)

1.2kg bone-in lamb shoulder, cut into large pieces (ask your butcher to do this) Salt and black pepper 3 tablespoons vegetable oil or dripping 2 medium onions, roughly chopped 3 garlic cloves, crushed 2 large carrots, cut into chunky pieces 1 medium swede, peeled and cut into chunks 4 medium waxy potatoes, peeled and quartered 2 sprigs rosemary 2 bay leaves 1 tablespoon tomato purée 500ml good lamb or beef stock 200ml red wine (or extra stock) Small bunch of flat-leaf parsley, to serve

Method

Preheat the oven to 160°C (140°C fan).

Season the lamb pieces generously with salt and pepper. Heat the oil in a large flameproof casserole over a high heat. Brown the lamb in batches — don't crowd the pan — until deeply caramelised on all sides. This takes 3-4 minutes per batch. Remove and set aside.

Reduce the heat to medium. Add the onions to the same pan and soften for 8 minutes, scraping up the browned bits from the bottom. Add the garlic and cook for 2 more minutes.

Add the tomato purée and stir through. Pour in the red wine and let it bubble and reduce by half. Pour in the stock.

Return the lamb to the casserole. Add the rosemary and bay leaves. The liquid should come about halfway up the meat — top up with water if needed.

Bring to a simmer on the hob, then cover and transfer to the oven. Cook for 1 hour 30 minutes.

Add the carrots, swede and potatoes, nestling them into the liquid around the meat. Return to the oven uncovered for a further 45-60 minutes until the vegetables are tender and the lamb is falling from the bone.

Skim any fat from the surface. Taste the gravy and adjust seasoning. Scatter with chopped parsley and serve directly from the casserole.

Elowen's Tips

Browning the meat properly is the most important step. Take the time to get a deep, even caramelisation on all sides — this is where most of the flavour comes from.

Left overnight in the fridge, this tastes even better the next day. The fat solidifies on top and can be lifted off easily before reheating, which gives you a leaner, cleaner gravy.

Serve with crusty bread to mop up the gravy. Or with mashed potato made with Cornish butter and warm milk.

For a more aromatic version, add a strip of orange peel and a cinnamon stick with the rosemary. Warm spices have featured in British lamb braises since the medieval period and work beautifully here — cinnamon and orange turn this into something warmer and more complex without losing the core simplicity of the dish.

For Your Event?

Salt Wind Catering serves Cornish lamb at events across the county — from braised shoulder buffet dishes to whole roasted legs for large events. Call 01209 206255 to discuss your catering.